Food product



May 5, 1925.

R. B. HALEY ET AL FOOD PRODUCT Filed Jan. 2, 1924 f L v I 9 INVENTORS Bass .3. fihlgy y ZZ Z Z ATTORNEYS noes n. HALEY Ann nnonn G.

specification.

Patented May 5, 1925. I

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PATENT OFFICE:

zmn, or Los ANGELES, CALIFORNIA; SAID HALEY Assrenon 'ro SAID znm. I

FOOD PRODUCT.

' Application filed January 2, 1924. Serial No.,683,868.

To all whom itmay concern:

Be it known that we, Ross B. HALEY and EDGAR G. Z1NN, citizens of the United States, andresidents of Los Angeles, in the; county of Los Angeles and State of California, have invented new and useful Improvements in Food Products, of which the following is a This invention relates toja candied food product. It pertains more especially to the rind of afruit so treated as to toughen the latter and to replace the cell juices with syrup. r I

In the preparation of certain foods, among which are baked cakes, candied citron, orange and lemon peel are often used. The present inventionrelates to a product which may be similarly used. It pertains more especially to the treatment of the rinds of melons and "fruit of the same family, and the product resulting therefrom. Such fruit have a rind which is of cellular formation and easily broken down. Heretofore, attempts to extract the natural juices from the cells of such fruits has resulted in rupture of their cell Walls and a destruction of the body. The primary object of this invention is to provide a process for extracting the cell juices from fruit of this character without any substantial injury to the rind and to replace the juice so extracted with, syrup. I

These objects together with other objects and corresponding accomplishments are obtained by means of the'e'mbodiment of our invention described herein, and wherein the steps ofa process are indicated diagrammatically consecutively in the figures of the accompanying drawing.

Fi 1 indicates diagrammatically the packing of the rind to extract the natural juices; Fig. 2 illustrates the washing of the rind; Fig. 3 illustrates the cooking; Fig. 4 illustrates the replacement with syrup; Fig. 5 illustrates the dehydration; and Fig. 6 illustrates the final product. I

The process will be described as applied to a watermelon, although citron melon and hybrid mixtures of watermelon and citron melon may be used. The -watermelon is picked any time after the rind has matured and before it has reached the age at which the rind breaks down. The melon is first vessels, such as wooden kegs.

peeled, that is, the outer layer or skin of the rind is peeled ofic. Next the melonis cut into convenient sizes and the meat is cut from the rind. The rind is then packed in k A vessel 7 is filled. with alternate layers of rind and dry salt, sodium chloride. The rind thus packed is allowed to stand inythe keg for two to five days. The rind is then removed fromthe keg: and placed, in a tub 18, where it is thoroughly washed with fresh water and allowed to soak. The water is changed two or three, times daily until most of the salt flavor has been removed. Thisrequires from one to three days. In the-keg 7, due to osmose, the juices of the rind cellswill pass through the walls thereof and go into solution with the salt. The result is that the:

uices are removed and the rind toughened. n tub 8, thetreatment to whichthe rind is subjected is merely for the purpose of removing the salt and in no way efl'ects the physical structure. The rind is next cooked in a kettle 9 for the purpose of removing any salty flavor which may have been 'retained after the washing in cold water and also for the purpose of breaking up, the structure slightly and rupturing a few of the cells. The water maybe changed several times during the cooking process, if found desirable. The'rind is now placed in a tub 10 containing syrup. The rind is completely immersed in the syrup and allowed to boil. The syrup used is preferably composed of sugar, glucose, and water. A suitable proportion of the parts consists of six parts of sugar, four parts of glucose and so i two parts of water by weight. The rind is now allowed to stand in the syrup for from three to ten days and the syrup is-heated at least to the boiling point every twenty-four hours or oftener. This step results inthe syrup pregnating and filling the latter. The rind is now taken out and placed in a dehydrator l1 and treated therein until it is dried.

The final product is indicated by 12 in Fig. 6. The product-may be used in its dried form or dipped in proper syrup to coat it with crystallized sugar or glac coating. The rind may also be flavored by placing suitable flavors in the'syrup so that the final product has a distinctive flavor. The final being introduced into the cells, i1nproduct has very much the same appearance as candied citron and is used in the same manner. I, 7

What we eleifri is:

1. The process of treating melon rind which consists in extracting the natural juices retain the cells by osmose, and introducing syrup into said cells.

2. The process of treating melon rind which consists in extracting the natural juices from the cells by osmese rupturing the walls of a feW cells and introducing syrup into said 'c'ellsthrough the openings formed by the ruptures. x

3. The process of treating melon rind which consists in pecking the rind in 'a chemical dehydrant to extract the juices of the cells by os'mose, and introducing syrup into said cells.

4. The process or treating inelon rind which consists in pecking the rind in a chemical dehydrant to extract the juices of the cells by osmos'e, rupturing the Wells of a cells, and introducing syrup into said cells through the openings formed by the in'ptures'.

5. The process of treating nieloh rind 6. The process of treating melon rind which consists in packing the melon rind in a deliquescent salt to extract the juices of the cells by osmose, cooking the rind, and soaking the rind in a syrup to introduce the syrup into the cells through the openings termed by the ruptures.

v7. The process of treating niel'on rind which consists inypacking the melon rind in dry sodium chloride to extract the juices of the cells by osmose, washing the salt from said rind, cooking the rind in fresh Water to rupture the walls of a few of the cells, and soaking, the rind in syrup to introduce syrup into the cells.

In Witness that We claim the foregoing w'e have hereunto subscribed our names this 24th day of December, 1923.

ROSS B. HALE-Y. EDGAR G. ZINN. 

